Recipe - Cinnamon Cherry Souffle

3 tablespoon Butter
4 tablespoon Flour
1 One half cup Milk
6 Egg yolks
8 Egg whites
1 pn Salt
1/8 teaspoon Cream of tartar
One half cup Sugar
1 cup Black cherries, pitted;
fresh or canned
2 tablespoon Cherry liqueur (opt)

Preheat oven to 400 F.

Melt the butter and add the flour. Add the milk gradually, stirring with a
wire whisk to make a thick smooth sauce. Remove from the heat and add the
egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt).
Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of
salt and the cream of tartar, until stiff. Fold the cherry sauce into the
beaten egg whites. Spoon into a prepared 6 cup souffle dish.

Place the souffle in the oven and immediately reduce the heat to 375F.
Bake for 25 minutes.

May be served with a chocolate sauce.

Source: Souffle Spectaculars by Irena Kirshman (1969)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini